Physicochemical characteristics and sensory evaluation of ‘kuih bangkit’ made from banana starch / Ayeesha Ahmad Mustaza

Interest in nutraceutical food has increase in consumer demands such as high fiber food products. However, addition or substitution of the ingredient gives several differences in taste, appearance, color and texture to the products. The objective of this final year project is to developed ‘Kuih Bang...

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Main Author:	Ahmad Mustaza, Ayeesha
Format:	Student Project
Language:	English
Published:	Faculty of Applied Sciences 2008
Subjects:	Dietary studies, food values, experiments, tests, etc.
Online Access:	http://ir.uitm.edu.my/id/eprint/464/ http://ir.uitm.edu.my/id/eprint/464/2/PPb_AYEESHA%20AHMAD%20MUSTAZA%20AS%2008_5.pdf

id	uitm-464
recordtype	eprints
spelling	uitm-4642019-03-10T23:58:27Z http://ir.uitm.edu.my/id/eprint/464/ Physicochemical characteristics and sensory evaluation of ‘kuih bangkit’ made from banana starch / Ayeesha Ahmad Mustaza Ahmad Mustaza, Ayeesha Dietary studies, food values, experiments, tests, etc. Interest in nutraceutical food has increase in consumer demands such as high fiber food products. However, addition or substitution of the ingredient gives several differences in taste, appearance, color and texture to the products. The objective of this final year project is to developed ‘Kuih Bangkit’, by substituting tapioca starch as the main ingredient with banana starch from different types of unripe banana such as ‘Pisang Rastali’, ‘Pisang Berangan’, ‘Pisang Nangka’. The study involved sensory analysis to determine the best formulation of cookies among the three types of banana. Besides that, chemical analysis was conducted to determine the proximate analysis between cookies from tapioca starch which was the control and the best cookies from banana starch. The effect of this substitution on the cookies was also determined by measuring the fracturability. From the analysis conducted, the best formulation which was most preferred by the panelist was cookies which were substituted with 50% of ‘Nangka’ banana starch with the mean value of 7.60. Proximate composition studies showed that cookies from banana starch contained 44.9% crude fiber, 33.7% carbohydrate, 16.4% fat, 2.4% protein, 2.0% moisture, and 0.6% ash. While control cookies contained 43.6% crude fiber, 34.0% carbohydrate17.7% fat, 3.0% moisture, 1.4% protein and 0.25% ash. From the texture analysis, control cookies required 744.67g force while cookies from banana starch required 1150.67g to fracture. Faculty of Applied Sciences 2008 Student Project NonPeerReviewed text en http://ir.uitm.edu.my/id/eprint/464/2/PPb_AYEESHA%20AHMAD%20MUSTAZA%20AS%2008_5.pdf Ahmad Mustaza, Ayeesha (2008) Physicochemical characteristics and sensory evaluation of ‘kuih bangkit’ made from banana starch / Ayeesha Ahmad Mustaza. [Student Project] (Unpublished)
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Teknologi MARA
building	UiTM Institutional Repository
collection	Online Access
language	English
topic	Dietary studies, food values, experiments, tests, etc.
spellingShingle	Dietary studies, food values, experiments, tests, etc. Ahmad Mustaza, Ayeesha Physicochemical characteristics and sensory evaluation of ‘kuih bangkit’ made from banana starch / Ayeesha Ahmad Mustaza
description	Interest in nutraceutical food has increase in consumer demands such as high fiber food products. However, addition or substitution of the ingredient gives several differences in taste, appearance, color and texture to the products. The objective of this final year project is to developed ‘Kuih Bangkit’, by substituting tapioca starch as the main ingredient with banana starch from different types of unripe banana such as ‘Pisang Rastali’, ‘Pisang Berangan’, ‘Pisang Nangka’. The study involved sensory analysis to determine the best formulation of cookies among the three types of banana. Besides that, chemical analysis was conducted to determine the proximate analysis between cookies from tapioca starch which was the control and the best cookies from banana starch. The effect of this substitution on the cookies was also determined by measuring the fracturability. From the analysis conducted, the best formulation which was most preferred by the panelist was cookies which were substituted with 50% of ‘Nangka’ banana starch with the mean value of 7.60. Proximate composition studies showed that cookies from banana starch contained 44.9% crude fiber, 33.7% carbohydrate, 16.4% fat, 2.4% protein, 2.0% moisture, and 0.6% ash. While control cookies contained 43.6% crude fiber, 34.0% carbohydrate17.7% fat, 3.0% moisture, 1.4% protein and 0.25% ash. From the texture analysis, control cookies required 744.67g force while cookies from banana starch required 1150.67g to fracture.
format	Student Project
author	Ahmad Mustaza, Ayeesha
author_facet	Ahmad Mustaza, Ayeesha
author_sort	Ahmad Mustaza, Ayeesha
title	Physicochemical characteristics and sensory evaluation of ‘kuih bangkit’ made from banana starch / Ayeesha Ahmad Mustaza
title_short	Physicochemical characteristics and sensory evaluation of ‘kuih bangkit’ made from banana starch / Ayeesha Ahmad Mustaza
title_full	Physicochemical characteristics and sensory evaluation of ‘kuih bangkit’ made from banana starch / Ayeesha Ahmad Mustaza
title_fullStr	Physicochemical characteristics and sensory evaluation of ‘kuih bangkit’ made from banana starch / Ayeesha Ahmad Mustaza
title_full_unstemmed	Physicochemical characteristics and sensory evaluation of ‘kuih bangkit’ made from banana starch / Ayeesha Ahmad Mustaza
title_sort	physicochemical characteristics and sensory evaluation of ‘kuih bangkit’ made from banana starch / ayeesha ahmad mustaza
publisher	Faculty of Applied Sciences
publishDate	2008
url	http://ir.uitm.edu.my/id/eprint/464/ http://ir.uitm.edu.my/id/eprint/464/2/PPb_AYEESHA%20AHMAD%20MUSTAZA%20AS%2008_5.pdf
first_indexed	2023-09-18T22:44:31Z
last_indexed	2023-09-18T22:44:31Z
_version_	1777417135700574208

Physicochemical characteristics and sensory evaluation of ‘kuih bangkit’ made from banana starch / Ayeesha Ahmad Mustaza

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